Italian salad mix is a combination of romaine lettuce and radicchio. One 10-ounce bag contains about 6 cups greens.
1/4 cup balsamic vinegar
3 tablespoons raspberry fruit spread
4 (4-ounce) skinless, boneless chicken breast halves
1 (10-ounce) package ready-to-eat Italian salad mix
1 cup raspberries
Freshly ground black pepper
How to Make It
Combine vinegar and fruit spread in a small bowl, stirring with a whisk until smooth. Reserve 3 tablespoons vinegar mixture. Brush remaining 1/4 cup vinegar mixture evenly over chicken breast halves. Place chicken on grill rack coated with cooking spray; grill, covered, 5 minutes on each side or until chicken is done. Set chicken aside.
Place salad mix in a large bowl; pour reserved 3 tablespoons vinegar mixture over lettuce, and toss well. Arrange lettuce mixture evenly on each of 4 individual serving plates.
Cut chicken crosswise into thin strips; arrange chicken strips evenly on lettuce mixture. Top evenly with raspberries. Sprinkle with pepper.